Memphis in May

My trip to Memphis started as optimistic as one could be. I'm going to excercise daily before going to the competition grounds keep doing my smoothies and eat relatively healthy when most of the food is anything but that. First couple of days were great the weather could have been better but other than that I would say that I was doing just fine. On Friday however things took a turn for the worse, being the clumsy person that I am I twisted my right ankle while stepping half on the grass half on the sidewalk while heading to my teams booth and when I tried to catch myself before falling I popped my knee and am in an extreme amount of pain. So much so that I took a trip to the urgent care center for X-rays. Good news is nothing is broken but I'm on crutches for the foreseeable future and need to keep icing it. 
Other than this unfortunate incident on my art my time in Memphis and later in Nashville was fairly enjoyable.

My BBW team Too Sauced to Pork did very well with 2 calls to the stage meaning 2 top 10 finishes. And what was even better was a 1st place finish for our Vinegar Sauce!!!!! Our other call was for 6th place in Ribs which for the Super Bowl of Swine where we are competing against the best of the best we couldn't be more happy to finish where we did!!

Here's some evidence of our awesomeness!!

Not only did we get a trophy and bragging right but also a giant check!!!

Too Sauced to Pork showing pride while accepting our award!

Vinegar Sauce concoctors!! Frank and Dave from New Hampshire

We also love sharing the experience with so many people from around the world, Check out this link!

http://www.myfoxmemphis.com/story/25532504/bbq-fest-welcomes-teams-from-across-the-world#.U3e2GYBYye8.facebook

Peach Mango Smoothie

I find that changing up a smoothie helps the same way that changing up what workouts you are doing. It makes life more interesting and helps to make it something new that you want to try. I started with going to the frozen fruit section of my supermarket for inspiration. I found peaches and mango and knew I already had strawberries at home. Then I looked into add some other ingredients to make it more interesting. I decided to add some ginger root to my smoothie. While ginger isn't commonly used for weight loss it does have use in other cultures to help with the common cold. I figure that if it can help fight a cold it may be able to help prevent one too and have been sick several times this past winter. Plus it tastes great in this smoothie!

Ingredients:

3/4 cup Tropicana Farmstand Peach Mango Juice

1/4-1/2 cup Milk (use whatever you have around; regular, soy, almond, etc) 

Handful of frozen Peaches

Handful of frozen Mango

1/2 Handful of frozen Strawberries

1/2 inch of peeled and finely grated ginger root (I use a microplane)

Large Handful Spinach

1/2-3/4 scoop unflavored Whey Protein Powder

Layer in Blender and blend on high until smooth. Start with 1/4 of milk and add more if needed to help blend the ingredients.

***Notice that I don't use any ice in my smoothies. If you use frozen fruit in your smoothies you won't need to use ice and on top of that they won't be watered down. And Bonus frozen fruit is less expensive then fresh fruit!! If you have a good farmers market near you go there to get good seasonal fruit and you can always freeze them yourself for an even better deal.




To freeze your own fruit, follow this process:

1. Find the freshest fruit that you can. Don't use fruit that is over or under ripe because once you freeze it, the quality will remain at that state. 
2. Wash, skin and trim the fruit depending on what it is. For berries with leaves, wash and trim the leaves off. Make sure to dry the fruit thoroughly before freezing other wise you will have a lot of ice crystals which you don't want. Anything like melon or stone fruit (peaches, nectarines, etc) cut to the size you want before freezing. 
3. When ready to freeze place on a cookie sheet and place in freezer overnight. When completely frozen, remove from pan in store in ziplock bags. Stores well for 6 months.

Making the Time

I have never realized how many things I have going on in my life until this week. Starting to add these workouts into my days are not necessarily making things more difficult but making them slightly more challenging to get stuff done in. Always worrying if I have enough time to get to the gym, get all my errands done, get my lunch made for work and be showered and ready for work without losing my mind in the process. 
I wish I had a solution for adding hours to the day but I can't. I can only make the most of the time that there is in a day.

I am working to still make this new life style be a part of my life and not the thing that keeps me from having a life. But I will not alter my mission. I thought about changing it but in reality changing my mission isn't going to help me at all. I need to keep being encouraged to keep going to keep working towards my goals. Please comment your encouragements to me and I will be sure to keep telling you of my journey and the struggles I may encounter along the way.

Recipe Watch

I found this recipe while being inspired from a new Instagram member. I love researching and finding new and healthy protein packed deliciousness! I know that this may seem to have a lot of fish. If the portion is too much and I think for me it would be you can also just top a piece of salmon with the filling and bake for a little less of the time. 

Stuffed to the Gills | Salmon Stuffed with Spinach, Sun-Dried Tomatoes, and Feta

Serves 2-3 generously. If feeding a larger group, increase the size of the salmon fillets and double or triple the filling ingredients. Also be prepared to adjust the baking time. Make sure that your fillets are very similar in size and have a relatively even thickness throughout. If the fillets are thick in the centre and thin at the ends, you will end up with cooked ends and an uncooked centre, or a cooked centre and overcooked ends, which would be a real shame. 

2 fresh salmon fillets (skinless), about 1/2 pound each and 1 inch thick

1 TBSP. olive oil

2 heaping cups of fresh baby spinach, roughly chopped

1/3 cup sun-dried tomatoes, packed in oil (drained and roughly chopped)

1/3 cup + 2 TBSP. crumbled feta cheese

2 cloves of garlic, minced

1 lemon, halved

Salt and pepper, to taste

Preheat the oven to 375°F. Spray a shallow casserole dish or baking sheet with non-stick spray. Lay one of the fillets down in the baking dish. Heat the olive oil in a skillet over medium-heat and saute the spinach until just wilted, about 1 minute. Add the sun-dried tomatoes and the garlic, and stir for another minute. Remove from heat and stir in 1/3 cup of feta cheese.

Spread the mixture evenly on top of the fillet. Squeeze half of the lemon over top of the filling. Lay the second fillet over top of the first, lining it up as evenly as possible. Squeeze the other half of the lemon over top, and then liberally sprinkle with salt, pepper, and the remaining feta cheese. Bake for 25-30 minutes, or until the salmon is just cooked through. Please note that the baking time will vary greatly depending on the size and thickness of your salmon fillets, so adjust accordingly. I suggest keeping a close eye on it after the first 20 minutes.

This recipe would be perfect for a lunch or dinner. For a simple lunch pair with a greens salad and a small piece but for dinner kick up the flavor a bit some citrus and herb orzo salad and of course some nice steamed broccoli.

Recipe and Pictures courtesy of onceuponarecipeblog.com